Salmon Pie is Lohipiirakka

Smoked salmon and dill are the stars in this savory pie, which is an excellent combination to showcase the flavors of Finland. Dill is a vital ingredient in a multitude of Scandinavian recipes and may be the most used and loved herb in the Nordic countries.

Wild Salmon in Finland

Wild, naturally reproducing salmon are found in Northern Finland in Rivers Teno and Näätämöjoki flowing into the Arctic Ocean and in Rivers Tornionjoki and Simojoki flowing into the Gulf of Bothnia in the Baltic Sea.

Plan Ahead to Make the Crust

This is a simple recipe, but it does take time. The crust is the most time consuming part, so plan ahead with a premade crust of your own or from the store. My favorite crust recipe is from Inspired Taste. They've done the research on fat and gluten to ensure a great crust every time.

Here's a link to Inspired Taste Flaky Pie Crust Recipe.

I like to make two crusts and keep one in the freezer for next time. You can freeze it for up to 3 months (just thaw it overnight in the fridge before using). You can also make the crust dough ahead of time, it can keep in the fridge for up to 2 days.

The best dish to cook this pie in is a 9" pie plate. Anything larger than that and your pie filling will be too thin. I've also made it with a springform pan to make a very tall pie, but that was only because we were in a cabin in lapland and it was the only option!

Brooke's Tips!

Although this is not a quiche, it's similar enough. The number one rule of quiche is to make sure your veggies are cooked before putting them in the pie. This is to make sure the liquids are removed and therefore won't make your pie soggy. It's also important to cook the onion first - sautéing onions concentrates their natural sugars so they take on a glorious sweetness as the onions soften.
Do not add salt - the smoked salmon has plenty of salt for this pie. You can add more or less salmon based on the package you find, but be aware that too much salmon can make the pie too salty.
Serve with rye bread and a salad. You need the acid of the salad dressing to balance this creamy, rich pie.

Lohipiirakka Recipe

Ingredients

1 esipaistettu piirakkapohja 1 pre-baked pie crust
1 kuutioitu sipuli 1 onion diced
10 cm ohueksi viipaloitu purjo 4" leek thinly sliced
1 tl öljyä 1 tsp oil
2 kananmunaa 2 eggs
200 g kylmäsavulohta 7 oz. smoked salmon
1 dl tuoretta tilliä ½ cup fresh dill
2½ dl ruokakermaa 1 cup cream
2 dl emmentaljuustoraastetta ¾ cup grated emmental cheese
1 tl paprikajauhetta 1 tsp paprika
¼ tl valkopippuria ¼ tsp white pepper

Step One - Prep Your Filling Veggies

Chop the onion and leek and saute in the oil until they're translucent. You can get some searing as well. When complete, pour them into a mixing bowl and allow to cool for a few minutes.

Step Two - Combine Filling Ingredients

Chop the dill and cut the salmon into small pieces. Place them aside. Add the two eggs to your mixing bowl and give them a good whisk to break up the eggs. Add all remaining ingredients to the eggs: cooked leek and onion, salmon pieces, dill, cream, emmental cheese, paprika, and white pepper.

Step Three - Bake Your Pie!

Pour the filling into your pre-baked pie crust and bake at 200 degrees C or 400 degrees F for about 35 minutes. If necessary, put foil on top of the pie to protect it from darkening too much.